Egg-static About Eggs: Three Dishes To Try

RD - No Dye Easter Eggs
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Easter is almost here and I can’t help thinking about eggs.  Of course, with small children, we’ll be dying Easter eggs this weekend and hunting for jelly bean-filled plastic eggs in the yard.  We stick to the basics – food-coloring dye, drawing in crayon, maybe some glitter and/or stickers if things get really interesting.  But, I got to thinking, what are my favorite egg dishes?  Three immediately came to mind and I thought they would be fun to share.
poached egg toast
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Poached Egg On Avocado Toast (one of my favorite weekend brunch/lunch items )

One slice hearty grain bread (I like brown or squaw bread)
1/2 ripe avocado
Handful of baby arugula
One egg
Salt & Pepper to taste

Directions:  Toast bread.  Slice avocado on top of bread.  Add one handful of arugula on top of arugula.  Poach egg and place directly over arugula.  Add salt & pepper to taste.  Eat immediately.
Deviled Eggs 2
Park Tavern Deviled Eggs
Growing up, my mom made deviled eggs for every holiday gathering and neighborhood get together (it was the 70s).  Unfortunately, they were alway a little blah and chalky (sorry mom).  Thankfully, I was not permanently scarred by the experience and rediscovered them during their most recent resurgence over the past few years.  I am glad I did.  Having tried many at this point, I think Park Tavern’s are the best around and have even made them for my own neighborhood gatherings (talk about history repeating itself).  I am happy to report, these are anything but blah or chalky.
Park Tavern Recipe
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Real Simple Fritatta
Potato Ham & Spinach Frittata
In my opinion, nothing beats frittata when you are hosting friends for brunch.  After you get the initial prep done, it is very hands-off.  Add some store-bought pastries, coffee, and mimosas and your guests will not be hungry until dinner.

3 tablespoons olive oil
2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup)
4 ounces thinly sliced deli ham, cut into 2-inch pieces
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
  2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
  3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
  4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

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